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Topic: Re: Problem with Dough--Too Much Oil? (Read 1196 times)

tried this dough at the weekend and was very happy with it (except where I tore a hole in one dough on the stone ) the dough was very crispy on the outside like a cracker and soft and light on the inside, my question is this. . . . is this down to what seemed to me to be a large amount of oil in the recipe?? Here is the Dough Recipe

3 1/2 cups of flour (I usually start with 3 cups and then add more flour as needed to make a dough that isnít sticky)1/3 cup olive oil1 tsp. salt1 T. sugar1 cup of cold water1 package of yeast

« Last Edit: June 26, 2013, 11:09:40 AM by Pete-zza »

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An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Is there some reason you measure your flour by volume rather than by weight?

With the exception of measuring the flour (I measure by weight), it seems our recipes are similar, however I do not use anywhere near that much olive oil. I use maybe two tablespoons of olive oil at the very most.And sometimes only 1 tablespoon. But I'd never dream of using that much olive oil.

Oh, and I also only use instant yeast and warm water.

But I might suggest you back down with the amount of olive oil you're using. Maybe I'm wrong, but 1/3 of a cup just seems like too much.

3.5c flour, i would ballpark the oil rather high. a teaspoon will make a difference, let alone 15. try backing down to 1 or 2T oil and start with a little under 3c flour (2 3/4 perhaps) and see if you can work it from there.

my mom doesn't understand % so the bread (dough) recipe i made for her, is 3c high gluten flour and 1 1/3 water. 3T butter, 1t salt/sugar, ~1/2t yeast. works great, a good solid recipe to modify as needed/wanted